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FutureStarrHow to cook a chicken breast
Tender and full flavoured, our simple and easy baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelised. For extra flavour, garlic butter mixes through the cooked pan juices to serve your chicken drizzled in the best sauce!If you don’t know what type of pan should you use, then you should read our blog post about it. We look at getting the best workout vs. the best results. In other words, we take the smoke and flames out of the kitchen and show you the various ways you can prep your chicken.
For years I tried so many recipes and techniques for a juicy baked chicken breast. Disappointed every single time and having to chew though mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, this is usually a completely heartbreaking experience.
And oh boy, I hear ya. My little kitchen has seen more than its share of overcooked steaks, completely dried out pork chops, salmon skin glued to pans, and not-so-crispy tofu over the years too. Which are never fun, especially since proteins can be pricey and intended for special occasions. But hey, it’s all part of the adventure of learning how to cook. And eventually, I’ve trial-and-errored my way to some basic methods for baking proteins that have become super-reliable, super-delicious staples in my kitchen. (Source:www.gimmesomeoven.com)
This one is a non-negotiable. You must, must let your beautifully baked chicken breasts rest before cutting into them — a tip which applies to cooking any meat, really. If you cut in right away, you will lose all of the amazing juices and some of the tenderness that we’re going for. But if you give your freshly baked chicken breasts a brief rest, it will finish cooking and lock in all of those delicious juices, resulting in the most tender and juicy and delicious baked chicken.
minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.) (Source: www.gimmesomeoven.com)